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Song B, Zhu P, Zhang Y, Ju N, Si X, Pang X, Lv J, Zhang S. Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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2
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3
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Kim J, Watkinson P, Matia‐Merino L, Smith JR, Golding M. Evaluation of Compositional Effects and Ingredient Trends on the Physical and Structural Properties in Commercial Cream Cheese Products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiuk Kim
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - Philip Watkinson
- Fonterra Research and Development Centre, Fonterra Co‐operative Group Palmerston North 4442 New Zealand
| | - Lara Matia‐Merino
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - Jeremy R. Smith
- Ministry of Business, Innovation & Employment Wellington 6140 New Zealand
| | - Matt Golding
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
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4
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Fu W, Yano H. Exploring melting behaviours of different cheese products by structural characteristics and rheological properties. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei Fu
- Institute of Food Research National Agriculture and Food Research Organization Tsukuba 305‐8642, Japan
| | - Hiroyuki Yano
- Institute of Food Research National Agriculture and Food Research Organization Tsukuba 305‐8642, Japan
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Abstract
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.
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Affiliation(s)
- Lydia Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Xu Li
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia;
| | - Adabelle Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Sally L Gras
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
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6
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Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
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Salazar-Montoya JA, Hereira-Pacheco S, Cruz-Orea A, Ramos-Ramírez EG. Composition, antioxidant activity and rheological characteristics of spreadable pastes with blackberry pulp (Rubus fruticosus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01279-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Devnani B, Ong L, Kentish S, Gras SL. Structure and functionality of almond proteins as a function of pH. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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Felfoul I, Bouazizi A, Tourki I, Guesmi C, Attia H. Effect of storage conditions on physicochemical, sensory, and structural properties of dromedary and cow’s skim milk soft‐brined cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15970] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Imène Felfoul
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Alia Bouazizi
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Ikram Tourki
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Chiraz Guesmi
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
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10
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Paula Vilela T, Gomes AM, Ferreira JP. Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tatiana Paula Vilela
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - Ana Maria Gomes
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - João Paulo Ferreira
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
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11
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Mbye M, Mohamed H, Ramachandran T, Hamed F, AlHammadi A, Kamleh R, Kamal-Eldin A. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness. Front Nutr 2021; 8:642846. [PMID: 34222297 PMCID: PMC8248178 DOI: 10.3389/fnut.2021.642846] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 05/26/2021] [Indexed: 11/15/2022] Open
Abstract
The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Huda Mohamed
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | | | - Fathalla Hamed
- Department of Physics, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Ahlam AlHammadi
- Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates
| | - Rabih Kamleh
- Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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12
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13
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Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Foguel A, Neves Rodrigues Ract J, Claro da Silva R. Sensory characterization of commercial cream cheese by the consumer using
check‐all‐that‐apply
questions. J SENS STUD 2021. [DOI: 10.1111/joss.12658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aline Foguel
- Department of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences, University of Sao Paulo Sao Paulo Brazil
| | - Juliana Neves Rodrigues Ract
- Department of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences, University of Sao Paulo Sao Paulo Brazil
| | - Roberta Claro da Silva
- Department of Family and Consumer Sciences College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University Greensboro North Carolina USA
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15
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Lepesioti S, Zoidou E, Lioliou D, Moschopoulou E, Moatsou G. Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. Foods 2021; 10:184. [PMID: 33477549 PMCID: PMC7831127 DOI: 10.3390/foods10010184] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/10/2021] [Accepted: 01/15/2021] [Indexed: 01/16/2023] Open
Abstract
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 °C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05); the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a "clean-label" Quark-type cheese, whereas homogenization was more effective for full-fat cheese.
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Affiliation(s)
| | | | | | | | - Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (S.L.); (E.Z.); (D.L.); (E.M.)
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Zhou L, Zhang J, Lorenzo JM, Zhang W. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel. Food Chem 2020; 345:128751. [PMID: 33307434 DOI: 10.1016/j.foodchem.2020.128751] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 10/22/2022]
Abstract
This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5, 1:10 and 1:15). Results indicated that sonication decreased the hardness, springiness and water holding capacity of gels with the ratios higher than 5:1, while increased these properties with the ratio at 1:15. Sonication also increased the storage modulus value of samples with the ratios lower than 1:10 during 58 to 80 ℃. The effects of ultrasound emulsification on ultrastructure, surface hydrophobicity and free sulfhydryl group contents of samples were different with the changes of ratios. The absolute zeta potential value was increased of all samples after sonication. MP were combined with fat particles after sonication. Our results demonstrate that ultrasound emulsification can be used to improve the properties of higher fat MP gel.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Wangang Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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17
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Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.06.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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